How to Make the Perfect Churu Chicken Amarillo Recipe en Lima
Churu chicken amarillo recipe en Lima is a traditional Peruvian dish featuring tender chicken in a creamy ají amarillo sauce, served with potatoes and rice. Bold, flavorful, and versatile, it’s perfect for any occasion while honoring Peru’s culinary heritage.
Ingredients
For the Chicken Marinade:
- 6-8 pieces of bone-in skin-on chicken (thighs or drumsticks preferred)
- 3 tablespoons ají amarillo paste
- 2 cloves minced garlic
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Salt and black pepper to taste
For the Ají Amarillo Sauce:
- 2 tablespoons vegetable oil
- 1 medium onion finely chopped
- 1 clove garlic minced
- 3-4 tablespoons ají amarillo paste or blended fresh ají amarillo peppers
- 1 cup chicken broth
- 1 cup evaporated milk
For the Sides:
- 4-5 medium potatoes boiled and peeled
- 2 cups white rice cooked
For Garnishing:
- Fresh cilantro chopped
- Thin slices of ají amarillo optional
- Lime wedges
Instructions
Step 1: Marinate the Chicken
- 1. In a medium bowl, mix ají amarillo paste, garlic, cumin, oregano, salt, and pepper to create a thick paste.
- 2. Rub the marinade generously over the chicken pieces, ensuring even coverage.
- 3. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight for best results.
Step 2: Prepare the Ají Amarillo Sauce
- 1. Heat oil in a large pan over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- 2. Stir in the minced garlic and cook for 1 minute, stirring frequently to avoid burning.
- 3. Add the ají amarillo paste and cook for 2-3 minutes to release its flavor and oils.
- 4. Pour in the chicken broth and bring to a gentle simmer. Let it reduce slightly for 5 minutes.
- 5. Lower the heat and slowly stir in the evaporated milk. Simmer the sauce for 5-7 minutes, stirring occasionally, until it becomes creamy and thick.
Step 3: Cook the Chicken
- 1. Heat oil in a separate pan over medium-high heat. Sear the marinated chicken pieces for 3-4 minutes on each side until golden brown.
- 2. Transfer the seared chicken to the pan with the ají amarillo sauce. Ensure the chicken is fully submerged.
- 3. Cover and simmer over low heat for 30-40 minutes, occasionally spooning sauce over the chicken to keep it moist.
Step 4: Prepare the Sides
- 1. While the chicken is cooking, boil the potatoes until tender, then drain and peel them.
- 2. Cook the white rice according to the package instructions until fluffy.
Step 5: Serve and Garnish
- 1. Arrange the boiled potatoes and rice on a serving platter. Place the chicken pieces on top.
- 2. Generously ladle the ají amarillo sauce over the chicken.
- 3. Garnish with fresh cilantro, slices of ají amarillo, and lime wedges.
- 4. Serve hot and enjoy the vibrant flavors of Lima!
Notes
- Marination Tip: For the best flavor, marinate the chicken overnight. This helps the spices and ají amarillo penetrate the meat fully.
- Ají Amarillo Substitute: If you can’t find ají amarillo paste or peppers, use a mix of yellow bell peppers and a mild chili for a similar color and taste.
- Dairy Alternative: Swap evaporated milk with coconut milk or almond milk for a dairy-free version.
- Serving Suggestion: Pair the dish with boiled potatoes and white rice for an authentic Peruvian experience.
- Leftovers: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently to maintain the creamy texture of the sauce.